Tangy beetroot & bean salad

Tangy beetroot & bean salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr Plus cooling

Skill level

Easy

Servings

Serves 12

This zesty summer salad makes an unusual addition to a buffet spread

Nutrition and extra info

Additional info

  • Vegetarian
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
172
protein
11g
carbs
11g
fat
10g
saturates
2g
fibre
4g
sugar
2g
salt
0.04g

Ingredients

  • 250g bunch beetroot
  • 5 tbsp extra-virgin olive oil
  • zest 1 orange
  • 1kg frozen soya beans
  • 3 thyme sprigs
  • 1½ tbsp sherry vinegar
  • 1 small shallot, finely chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
  2. Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you’re ready to serve, toss everything together and scatter over the remaining zest.

Recipe from Good Food magazine, May 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mirrorbright's picture

Yummy i can imagine the fish went perfectly lynsey. I like to have edamame beans with a light soya sauce with mackrel or other fish. not salmon. not too good with salmon. yummy

lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used broad beans and beetroot from the garden and served it with fish.

Questions

Tips